Couscous Salad with Fried Zucchini

Rinse and halve the zucchini. Cut lengthwise into thick slices, then into thick sticks. In a large coated frying pan, roast in 5 tbsp oil for 6-8 min. until golden brown. Extinguish with 2 tbsp white wine vinegar and season with salt and pepper. Cool.

Bring the orange juice and clear soup to a boil with 4 tbsp curry, olive oil, turmeric and garlic. Stir in the couscous, remove from the heat and simmer for 8 minutes. While still warm, season couscous with 2 tbsp white wine vinegar, salt and pepper. Spread out on a baking sheet, cool.

Drain chickpeas. Mix with zucchini and couscous. Season the leaf salad again with vinegar, salt and freshly ground pepper to taste. Chop the mint and parsley and stir in.

Instant couscous is available in many supermarkets and Turkish retailers. Cooking time varies between 5 and 8 min. prepare according to package directions. If using classic couscous, cooking time will be longer.

Nutritional value: 6 servings each 320 Kcal/8 servings each 240 Kcal

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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